In its simplest form, the classic hot dog is a bun filled with fried onions then topped with mustard and sometimes ketchup. To achieve the cute swirl of mustard on top, use a plastic sauce bottle with a nozzle. The mustard is up to you, whether you prefer sweet American or German, warming Dijon or fiery English.
With plenty of crunch and a great colour, here's a cooked dog in a poppy-seed roll. Add chopped tomatoes and onions, sliced gherkins, pickled jalapeños, American mustard, a little celery salt and spicy green relish. Don’t reach for the ketchup; in Chicago they say this is a mustard-only zone.
If you prefer a hot dog with a lighter touch, a combination of sliced pickled cucumber, raw red onion, sliced tomatoes and crunchy lettuce works well. You will need a firm lettuce, such as iceberg, romaine or baby gem which won't wilt as soon as you add the hot sausage.
Spoonfuls of caramelised red onions add a sticky sweetness to this unbeatable combination. Include a squirt of tangy American mustard to add some heat and to balance the flavours. It takes a bit of time to make them – around 35 minutes – but they will keep in the fridge in a sealed container for up to a week.
Who says you need bread to encase a dog? Instead, use a small frying pan to make a fine two-egg omelette (add cheese if you like) then use it to wrap a cooked frankfurter. The perfect breakfast, lunch or late-night snack: you decide.
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Sometimes simple is still delicious. This lighter option consists of a cooked dog, peppery rocket and lashings of mayonnaise and American mustard. Soft sesame-seed rolls work well here.
A chilli dog is always a winner, so if you're making vegetarian or vegan hot dogs, try our recipe for black and kidney bean chilli which is rustled up from mostly store cupboard ingredients and ready in around 15 minutes. Top with cheese or vegan cheese to melt.
Not for the calorie-conscious, this potato-coated dog looks impressive, but can easily be recreated at home. Make it by coating a cooked frankfurter in a thick batter made from flour, cornmeal, egg and milk, then rolling it in chopped French fries. Deep or shallow fry, then pat off any excess oil on kitchen towel before serving on a stick.
Known in Chile as the completo Italiano, aka "the complete Italian", so-called as it mirrors the colours of the Italian flag – red, white and green. It's a favourite Chilean street food, where the roll is stuffed with the sausage, sauerkraut, chopped tomatoes and mashed avocado and topped with a swirl of mayonnaise.
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Pickled relish cuts through the fat of roasted sausages, making this an ideal barbecue topping – and it’s just as good with meat-free dogs for vegetarians and vegans. Once grated, steep the carrots in a hot pickling mixture of white vinegar, sugar, salt, chilli flakes and garlic. Leave to stand for an hour, then drain off the excess liquid and stir in a little honey and grainy mustard before serving.
Originating from the state of Sonora, Mexico, and popularised in southern Arizona, the Sonoran is a hearty affair consisting of a bacon-wrapped dog in a bolillo-style bun (if you can’t get hold of this Mexican bread, use baguette or ciabatta rolls). It's topped with chopped onions and tomatoes, avocado chunks, pinto beans (canned beans, warmed through are fine), spicy relish and mayo. Coriander and mustard can also be added.
Bratwurst is a thick, juicy and meaty pork sausage, perfect for a roll. It's traditionally served with sauerkraut and wholegrain or German mustard. Sauerkraut is readily available in jars, but if you fancy having a go at making your own, try our easy recipe.
If you love a hot dog with bite, try this Korean-inspired idea. Load the hot dog roll with kimchi – fermented vegetables – add the hot dog, some mayonnaise spiked with hot sriracha sauce, top with toasted black sesame seeds and chopped coriander. Kimchi can be bought ready-made, or use our recipe to make your own.
This popular street food bun is called choripan, chorizo and bread. It's simply spicy chorizo sausage served in a roll with chimichurri sauce, which is a condiment of fresh herbs, chilli, garlic, red wine vinegar, olive oil and lemon. It's a great sauce to serve with steaks or grilled chicken too.
Caramelised onions and slices of sharp pickled cucumber make a tasty sweet-sharp combination with a lovely crunch. Add in some bitter radicchio or endive for extra texture and flavour.
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Who can resist crisp, fried onions with a hot dog? You can buy them ready-made in the supermarket, but if you'd like to make your own, thinly slice onions and put them in a colander with a little salt to draw out the moisture. Leave for an hour, then dry them thoroughly on kitchen paper before frying in hot oil.
Make your hot dogs extra juicy, crisp and salty by wrapping them in bacon. Stretch out rashers of smoked, streaky bacon with the back of a knife, then wrap. Secure with a cocktail stick, then grill or griddle until the bacon is crisp. Serve in a roll with fried onions, mustard and chopped peppers.
Vegan hot dogs are usually made from tofu or pea protein, and tend to be rather bland. So the toppings really need to add flavour. Use vegan mayo and sriracha, with chopped spring onions, pickled jalapeños, hot mustard and peppery rocket leaves.
Baguettes do have more flavour and a better texture than standard hot dog rolls. Add fried onions, wholegrain mustard and try a drizzle of balsamic glaze for a sweet and sharp taste.
For a real meat feast, it's hard to beat a chilli dog. Sure, it's messy, but so tasty. The dogs are smothered in spicy chilli con carne, then topped with chopped raw onion and grated cheese, which melts into the hot chilli. Try our recipe which is easy and packed with flavour. Much better than anything you'd buy.
A different way to serve a hot dog, wrapped in corn tortillas. Scatter grated cheese on the inside, add the hot dog and bake in a very hot oven until the tortillas are crisp and the cheese has melted. Serve with hot sauce and extra cheese. As a bonus, this dog is gluten-free.
The sweetness of corn makes a perfect contrast to sharp pickled cucumber and spicy jalapeños. Tomato relish makes a welcome and sharper change to ketchup too. Just remember to load up the fried onions for a hot dog with real crowd appeal.
France meets Vietnam in a classic bánh mì baguette. Usually served with sliced pork, there's no reason why a pork sausage or hot dog wouldn't fit the bill. With pickled vegetables, hot sauce and fresh coriander, it's a fragrant and spicy combination.
Add some crunch to your hot dog by sprinkling over potato chips. Use any flavour you like, though cheese and onion is a winner. Load up the hot sauce, mayonnaise and mustard, then add the crisps. Spicy tortilla chips work really well, too.
Create your own hot dog roll by encasing it in bread dough, sealing with egg wash then baking in the oven. We recommend scattering the dough on the inside with grated cheese before rolling up. Use a bought bread mix or pizza dough for ease, or try our recipe for easy, speedy pizza dough.
Avoiding bread or can't tolerate gluten? Try lettuce wraps instead. You need a sturdy leaf such as cos, then add the hot dog, mustard, mayonnaise and hot sauce, with chopped onions, fresh coriander, slices of cucumber or pickle and roll up to eat.
Transform your hot dog with a twist on a favourite sandwich combination. Spread mayonnaise over the cut side of the rolls, then add slices of tomato, lettuce and rashers of crisp smoked bacon. Finish off with the sausage. Slices of cucumber or pickle add extra crunch.
Here's one for the cheese-lovers. Assemble your hot dog with fried onions and pickle. Top with sliced cheese, pop under the grill until melted, then add a drizzle of mayonnaise and some chopped fresh parsley or chives.
A twist on a very British sausage roll: wrapping the hot dogs in puff pastry. Use shop-bought ready rolled pastry, spread with ketchup and scatter over grated cheese, then roll up, sealing the pastry with egg wash. Brush the pastry with egg wash to glaze, sprinkle over some sesame seeds, then bake in a hot oven until golden and risen. Eat hot from the oven with extra ketchup to dip.
These hot dogs are made with boerewors, a favourite beef sausage in South Africa which means "farmer's sausage". It's a dense, lightly-spiced sausage, which is well worth tracking down. Our recipe serves them with piccalilli mayonnaise, bacon, sauerkraut and caramelised onions.